Rosemary and Garlic Dinner Rolls

Ah, bread….the “5 letter word” many folks are working to eliminate from their diet, but I’m holding steady. FoodieandWine.com does feature Paleo Recipes, since many readers are interested in eliminating wheat from their diet, but my household isn’t one of them. No known allergies or insensitivities mean these Rosemary and Garlic Dinner Rolls can stay on the menu again and again and again.

This Rosemary and Garlic Dinner Rolls recipe calls for roasted garlic, which is super easy to make at home. If you’re not sure how, check out our How to Roast Garlic post! Don’t let it deter you from trying this recipe.

Tips– Replace 2 cups of the white flour with 2 cups of whole wheat flour if you’re looking to decrease the amount of white flour in your diet. I have NOT tried this recipe with only whole wheat flour. If you try it, let us know how it went! The picture above shows the white flour/whole wheat flour mix.

Rosemary and Garlic Dinner Rolls
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 2¼ Teaspoon Active Dry Yeast
  • ½ Cup Warm Water (approx. 110 degrees)
  • 3 Tablespoons Sugar (Divided)
  • ¾ Cup Milk, (approx. 80 degrees)
  • 1 Large Egg
  • 3 Tablespoons Unsalted Butter (Room Temperature)
  • 3½ Tablespoons Fresh Rosemary (Chopped)
  • 1½ Teaspoons Salt
  • 1 Tablespoons Whisked Egg
  • 3½ cups All-purpose or Bread Flour
  • 1 Head Roasted Garlic
Instructions
  1. Whisk together the yeast, water and ½ tsp of the granulated sugar and let rest for 5 minutes in an electric stand mixer bowl.
  2. Set mixer with paddle attachment and mix in remaining sugar (2 Tbsp + 2½ tsp) milk, egg, butter, rosemary and salt on low speed (the butter won't blend until the flour is mixed it). Add 2 cups of flour and mix on low speed until combined, then switch to a hook attachment, set mixer on low speed and slowly add in remaining 1½ cups flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed (you shouldn't need more than an additional ¼ - ½ cup, dough should be slightly sticky. If too much flour is added rolls will be dense and heavy).
  3. Cover bowl with plastic wrap and rest 15 minutes. Meanwhile butter a 13 by 9-inch baking dish. Punch dough down and divide into 12 equal portions, shape each into a ball (I like to pull the sides down and tuck under several times then make into a ball shape). Cover with plastic wrap and allow to rise in a warm place about 45 - 60 minutes until nearly doubled. Preheat oven to 350 during last 10 minutes of dough rising.
  4. Gently brush tops of rolls evenly with 1 Tbsp whisked egg. Bake in preheated oven until tops are golden brown, about 23 - 26 minutes. Serve warm, reheat before serving as necessary.
 

 

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